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Tall & Flaky Bakery-Style Blueberry Lemon Scones with Bright Glaze

Two freshly baked blueberry scones stacked, drizzled with white glaze and topped with lemon zest.
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You can make bakery-quality blueberry scones at home. This easy recipe delivers tall, flaky, moist scones bursting with fresh blueberries and a bright lemon glaze, perfect for your next brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 cup fresh blueberries
  • 1 teaspoon lemon zest
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This is the structure for your flaky scones.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Keeping the butter cold is key for flaky scones.
  4. Gently stir in the fresh blueberries and lemon zest. Toss lightly to coat the berries with flour.
  5. Pour in the cold buttermilk all at once. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy. Overmixing develops gluten and makes tough scones.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 equal wedges or use a round cutter for classic shapes. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  8. Brush the tops of the scones lightly with the beaten egg wash. This helps them brown nicely.
  9. Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  10. While the scones cool slightly, prepare the glaze. Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  11. Drizzle the lemon glaze over the warm scones. Let the glaze set before serving your moist and tender scones.

Notes

  • For the best texture, freeze the cut scone wedges on the baking sheet for 10 minutes before baking. This helps them hold their shape and rise taller.
  • If you only have frozen blueberries, do not thaw them. Toss them directly into the dry ingredients, but work quickly to prevent color bleeding.
  • If you do not have buttermilk, mix 3/4 cup of regular milk with 3/4 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://recipesfleet.com/blueberry-scones-bakery-style-easy-recipe/